Steps:
- Make stuffing:
- Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
- Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes.
- Reserve 1 cup onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and stir in ground pork, celery, and crumbs.
- Cook roast and stuffing:
- Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F.
- Stir together sage, marjoram, salt, and pepper in a small bowl, then rub over outside and bottom of roast. Put roast in a small flameproof roasting pan and mound 2 cups stuffing loosely in center, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.
- Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155°F, 2 1/4 to 2 3/4 hours total.
- Bake remaining stuffing (next to or under roast, starting 30 minutes before roast is done), covered with foil, 30 minutes. Increase oven temperature to 425°F (after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more.
- Transfer pork to a platter and let stand 30 minutes.
- Make sauce while pork stands:
- Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat. Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by about half, about 5 minutes. Add reserved onion mixture, broth, pan juices, and any juices on platter from roast and bring to a simmer. Restir cornstarch mixture and add to pan, whisking, then simmer 2 minutes. Add butter and swirl pan until incorporated. Season with salt and pepper.
- Carve pork and serve with stuffing and sauce.
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Willow Griffiths
[email protected]I made this recipe for my family and they loved it. It is a great recipe for a special occasion.
LC Adams
[email protected]I love this recipe! The stuffing is so flavorful and the pork is cooked to perfection.
abdur muhaimin
[email protected]This recipe is a keeper! I will be making it again and again.
Mal Shadik
[email protected]I highly recommend this recipe. It is a great way to cook pork.
Justin Stdennis
[email protected]This recipe is easy to follow and the results are amazing. I will definitely be making it again.
Lila Rokaya
[email protected]I made this recipe for my family and they loved it. It is a great recipe for a special occasion.
Banjo Bukunmi
[email protected]I love this recipe! The stuffing is so flavorful and the pork is cooked to perfection.
Ableman Ebuka
[email protected]This recipe is a keeper! I will be making it again and again.
Marcel James
[email protected]I highly recommend this recipe. It is a great way to cook pork.
sharif Langari
[email protected]This recipe is easy to follow and the results are amazing. I will definitely be making it again.
Asia Ayub
[email protected]I made this recipe for my family and they loved it. It is a great recipe for a special occasion.
Jessica Toler
[email protected]I love this recipe! The stuffing is so flavorful and the pork is cooked to perfection.
Fahadbutt Fahadbutt
[email protected]This recipe is a great way to cook pork. The meat is so tender and juicy.
Lauren Ridgeway
[email protected]I highly recommend this recipe. It is sure to impress your guests.
azeem malik
[email protected]This recipe is a keeper! I will be making it again and again.
Sahjab Rajput
[email protected]I have made this recipe several times and it is always a crowd-pleaser.
Abdul Kallon
[email protected]This is the best pork roast recipe I have ever tried. It is so easy to make and the results are amazing.
ahmed shimul
[email protected]I made this recipe for a special occasion and it was a huge hit! Everyone loved it.
Also Barua
[email protected]This recipe was absolutely delicious! The pork was so moist and flavorful, and the stuffing was perfect. I will definitely be making this again.